Light and Creamy Zucchini Soup
Ingredients45 m servings 239 cals
- Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.
- Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.
Per Serving: 239 calories; 11.6 g fat; 25.6 g carbohydrates; 10.3 g protein; 16 mg cholesterol; 701 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was a LITTLE bland, but I added a dash of chili pepper, s&p, and a few shakes of garlic powder along with an extra half-cup of Parmesan (oh, I used Parmesan instead of Romano since there wa...
Made this soup exactly as written and it was DELICIOUS. I received many compliments from my family and we all agreed it was up to the standards of a high-quality, expensive restaurant.
So delicious out of all the zucchini recipes we tried this week. This was the family favorite. Even the kids liked it :) I added a clove of garlic next time I might add 2 but other than that re...